Food and Drinks


A tex mex style salad with creamy Greek yogurt and cilantro dressing. This will blow your socks off.

After 11 days in 2014, I’m still very much into my Salad phase. Asian cobb, Kale, you name it. With a bunch left in the fridge, I decided to make a dressing with cilantro. This is the most creamy, flavorful dressing I’ve ever made.

The dressing is also made easily and quickly with the aid of a food processor. Just drop all the ingredients into your food processor. I use my Magic Mix. Pulse, and you’re done!

You can adjust the amount to make a dressing thinner. The recipe reflects that I did not want my sauce to be too thick. This goes perfectly with this Tex-Mex salad, which is loaded with corn and beans, tomatoes, tortilla strips, avocado, and avocado. We’ve eaten it almost daily this week and have become fast fans!



  • 1 cup of loosely packed cilantro stems removed
  • 1/2 cup plain Greek yogurt
  • Two cloves garlic
  • Freshly squeezed lime juice, two tablespoons
  • 1/4 cup olive oil
  • Apple cider vinegar two tablespoons

For the Salad

  • 5 cups of romaine lettuce chopped
  • 1/2 cup cherry tomatoes, halved
  • 1 cup drained canned corn kernels
  • 1 cup black beans in cans, rinsed and drained
  • Fresh cilantro leaves chopped into two tablespoons
  • Avocado, half, seeded, peeled, diced
  • 1/4 cup tortilla strips for garnish



  • In the bowl of your food processor, combine cilantro, Greek yogurt, and lime juice. Add olive oil and vinegar slowly to the motor while it is running. Set aside.

For the Salad

  • Place romaine lettuce into a large bowl. Top with black beans, tomatoes, and cilantro. Pour the dressing over the salad and gently mix to combine. Stir in avocado.
  • Serve immediately. Garnish with tortilla strips if desired.

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